Save time while taking advantage of citrus season by throwing the ingredients for this lemon pie into a blender.

Monday is spring! That means it's lemon season in Arizona.

And I've never found a better idea for a lemon than throwing it into a blender, and out comes the most amazing Arizona Springtime lemon pie! Yes! Toss in a whole lemon, and watch what happens!

Blender Lemon Pie


1 large lemon, cleaned well

4 large eggs

1 stick (8 tablespoons) melted butter

1 teaspoon pure vanilla

1½ cups sugar

1 (8-9 inch) unbaked piecrust

Whipped cream for topping


Pre-heat oven to 350 degrees. Sprinkle a little sugar over the pie crust and bake until light golden brown, about 15 minutes. (Poke with toothpick or fork if it bubbles during baking process)

Cut lemon in chunks, leaving rind on. Remove seeds. In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla and sugar until mixture is smooth and creamy. (It should be fairly runny.) Pour into pre-baked piecrust. Bake at 350 degrees for about 40 minutes.

If crust becomes too brown, cover gently with foil and finish baking. Let set up for about an hour, then refrigerate to chill. Serve with a dollop of fresh whipped cream.

– Connect with Jan on Facebook/jandatri1 or at

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